Term for the thin, pearlescent membrane found on certain cuts of meat, such as a tenderloin. Silver skin is very tough and must be removed (with a sharp knife) in order to prevent the meat from curling during cooking.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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